I love strogonoff but it is usually high in syns and fat but this version is Slimming World friendly. It is based on the one in Tom Kerridges new book 'Lose weight for good' but I thought I could make his recipe lower in syns but keeping all the flavour. I made this with beef but you can use pork and for my taster in class the other night I made a mushroom version which is vegetarian but if you wanted to make it vegan just use a thick soy yogurt in place of the greek yogurt at the end and of course ensure your stock is vegan friendly.
1 large onion (finely sliced)
3 cloves garlic (crushed )
1 beef stock cube or stockpot
400ml beef stock (made from a cube or stockpot)
2 tsp sweet smoked paprika
1 tbsp tomato puree
250g chestnut mushrooms (sliced)
1 tbsp dijon mustard
3 thin cut frying steaks (all visible fat removed)
2 tbsp fat free greek yogurt
low calorie spray oil
salt and pepper
Spray a large deep frying pan or wok with the spray oil and add the onion, Fry gently over a low heat until soft, Stir in the garlic and cook for a few more minutes. Add the stock cube or stockpot, paprika and tomato puree and cook for a few more minutes stirring well add a splash of water if it starts to stick. Add the beef stock, mushrooms and mustard. Bring to the boil then reduce to a simmer and let it simmer for 10-15 minutes until reduced and slightly thickened.
Meanwhile spray the thin steaks with oil and season with salt and pepper and fry in a separate pan for a few minutes each side then put to one side to rest while you finish the sauce.
Take the sauce off the heat (this is important or it will curdle) and gently stir in the yogurt until well mixed, Cut the steaks into strips and add to the pan. Taste to see if you need anymore seasoning.
Serves 4 and is Syn free